Preparation

Place pork in a large resealable plastic
bag. Whisk lager, soy sauce, brown sugar,
and 1 tablespoon vinegar in a small bowl; pour
into bag with pork and seal. Chill, turning
occasionally, for at least 4 and up to
24 hours.

Preheat oven to 400°F. Heat oil in a large
ovenproof skillet over medium-high heat.
Remove pork from marinade, allowing any
excess to drip off (reserve marinade). Cook
pork, turning, until browned on all sides,
8-10 minutes.

Transfer skillet to oven and roast until
an instant-read thermometer inserted
into thickest part of pork registers 140°F,
10-15 minutes. Transfer to a plate and let
rest for at least 10 minutes. Pour reserved
marinade into a small saucepan. Bring to a
boil, reduce heat, and simmer until slightly
thickened, 5-8 minutes.

my notes

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Recent Review

They say you only need a little beer to flavor the sauce, but I doubled it anyway. (Actually, I halved the marinade to make just one tenderloin, but kept the lager at the full 1/4 cup.) Used a Ninkasi Venn Lager for the beer. The cabbage was surprisingly flavorful for how few ingredients go into it, but I'd recommend starting with less water and adding more if needed. I felt the cabbage was done a while before the water had evaporated, and I didn't really want it to be soupy. The pork after a 24 hour marinade was very juicy and had great flavor. Though I felt the sauce made with the leftover marinade was superfluous, and we barely touched it. Maybe if you turned it into a cream sauce, or finished it is some way so it doesn't just taste like a concentrated version of what's already on the pork. We did like everything else about this dish, and will make it again. Husband would give this a 4, I'd give it a 3.